The Crostòi

The recipe for sweet typical Belluno, for Carnival: the “cròstoi” (aka cenci, chatter, crostoli, lies, galani, etc.)



  • Gr. 600 of flour “00”
  • 2 whole eggs and 2 yolks
  • Gr. 90 of sugar
  • Gr. 70 of butter
  • 1 glass of rum (or 2 tablespoons white grappa)
  • 4 or 5 tablespoons of lukewarm milk
  • grated rind of 1 lemon
  • a pinch of salt
  • Gr. 100 icing sugar
  • oil for frying (1 liter)


Melt butter in half a glass of warm milk. Pour the flour on a pastry Board, mixed with sugar, and form a well in which Shell 2 whole eggs, yolks, a glass of rum, melted butter in milk, the grated lemon peel and a pinch of salt. Knead the dough vigorously, for about thirty minutes until it becomes smooth and elastic. The secret of the success of this cake is to maintain a constant room temperature where you work (27°), without air flow. Keep the mixture under a bowl and use small pieces at a time. Pull the very thin sheet, cut into squares, clip curves in the middle with two nicks and fry them in plenty of very hot oil. When the “cròstoi” are golden brown, drain the fat and put them to drain on paper towels. Sprinkle with powdered sugar.

Recipe taken from the site

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